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Mar 9, 2008

Saffron protects retinal cells from light-induced damage
Age-related macular degeneration is a multifactorial disease, with both genetic and environmental factors contributing to its onset. One apparent cause is exposure to the harmful effects of sunlight, especially high-energy blue light. Several chemical compounds have been found experimentally to protect retinal cells from light-induced damage. Extracts of the spice saffron is one such neuroprotective agent.

Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus). The flower has three stigmas, which are dried and used in cooking as a seasoning and coloring agent. Saffron is used in Chinese medicine as an analgesic, sedative, and for menstural disorders. It has been demonstrated to prevent tumor formation, atherosclerosis, and hepatic damage. Saffron has also been shown to have antioxidant and anti-inflammatory effects. Many of the medicinal properties of saffron have been attributed to crocin, a carotinoid which is also responsible for saffron's golden yellow-orange color, and which makes up approximately 10% of dry saffron's mass.

In the March 2008 edition of the journal Investigative Ophthalmology and Vision Science, researchers report on a study investigating the effect of saffron on retinal cells of albino laboratory rats. One group of rats were fed a diet rich in saffron, a second group was fed beta-carotene (another carotenoid), and a third group received a normal diet. All of the rats were then subjected to 24 hours of intense bright light. The retinas were then examined for damage. The investigators found that the retinas from the saffron-treated animals were much healthier than the retinas from either the beta-carotene-fed or control animals.

The researchers concluded that that saffron protects photoreceptors from stress, helps maintain normal cell structure and function, and is able to prevent cell death.